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Almond and Sun-dried Cranberry
Bread Pudding with Spiced Brandy
Creme Anglaise
Bread Pudding
- 1 loaf French bread, 10 oz.
- 4 c. milk
- 2 c. sugar
- 8 tbsp. melted butter
- 4 eggs
- 4 tsp. vanilla extract
- 1 c. sun-dried cranberries
- 1 c. shredded coconut
- 1 c. slivered almonds, toasted
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 c. brandy
Place the cranberries in a bowl with the brandy and marinate for 1 hour to plump the fruit. Combine all the ingredients in
a bowl with the cranberry mix. Pour the mixture (moist, but not too soggy) in a
9″ x 12″ baking dish and bake at 350°
in a non-preheated oven for 1 hour and 15 minutes.
Yield: 8 servings
Creme Anglaise
- 6 egg yolks
- 1/2 c. brandy
- 1/2 c. sugar
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 2 c. heavy cream
In a double boiler, combine yolks, brandy, sugar, and spices. Cook until mixture has thickened. Add the cream and cook until the mixture coats the back of the spoon. Serve over warm pudding.
Yield: 3 cups
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